First Harvest

 

If I have to choose a spring love, I choose you.

Stalks of crimson, leaves so emerald,  charmed for you my eyes are.   

Steadfast to April,  you make my heart skip a beat,

Where shall we meet? What will we create? 

 

Vanilla Bean Rhubarb Crumble with Chocolate Ice Cream

 

Chocolate Ice Cream  (of the Vegan Kind) 

  • 400ml Organic Coconut Milk
  •  93 g Coconut Syrup
  • 100g Dark Vegan Chocolate (I used 70%) chopped finely
  • 1 tsp salt (or to desired taste)

Method: 

  1. Warm coconut milk coconut syrup in a small pot on the stove on medium heat. 
  2. Chop chocolate and place into a medium bowl. Once milk and sugar have come to a simmer, remove from heat and slowly pour over the chocolate while constantly whisking. 
  3. Whisk in sifted cocoa powder and salt.
  4. Cover and place in fridge till chilled, about 1 to 2  hours.  
  5. Remove from fridge and churn in your ice cream machine till it has doubled in volume and resembles soft serve ice cream, Remove and place in a container in the freezer. 

NOTES: 

* This is very rich and decedent, almost like a frozen pudding! So don't worry, the base will seem quite thick before you churn it, just give it a good mix before placing in the machine.

* It freezes quite solid,  so remove from freezer for a 10-15 minutes before you want to serve it.